Southeast Asian Beef Jerky

   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    8      pounds        Beef round or flank steak
                         ***STOCK***
    1      cup           Beef stock
    4      tablespoons   Fresh lime juice
    4      tablespoons   Nam pla -- (fish sauce)
    4      teaspoons     Sugar
      1/2  cup           Loosely packed mint leaves*
      1/2  cup           Thinly sliced shallots
    4                    Scallions -- sliced in half
                         -- lengthwise and cut
                         -- into 1/4 lengths
    2                    Bird or other fresh hot chiles -- seeded & finely
                         -- chopped
                         ***MARINADE***
                         stock [above] plus
    4      teaspoons     Pepper
    1      teaspoon      Cayenne pepper [opt'l]
    4      teaspoons     Liquid smoke
      1/2  cup           Soy sauce

 *You might want to add some basil leaves or cilantro sprigs here.

 Trim all fat off the beef and cut against the grain into 1/4 thick strips.
 [Beef is easier to cut when partially frozen and it will cut evenly].

 In a saucepan, combine beef stock, lime juice, fish sauce, sugar; bring to a
 boil over high heat.  Add mint, shallots, scallions and chiles.  Cool and
 strain.

 Mix the stock and the other ingredients together in a bowl.  Add the beef and
 cover.  Marinade overnight.  Or put beef and marinade in a zip plastic
 bag.  Either way turn the beef occasionally to ensure that all portions get
 well soaked in the marinade.

 Remove from marinade and let dry on a rack.  Line a cookie sheet with foil and
 arrange beef on it in a single layer.  Or place beef directly on oven racks,
 line bottom of oven with foil.  Or on rack in shallow pan Dry for 6 or more
 hours at 175, turning after 3 hours.  Continue to dry in warm oven if
 necessary.  Gas ovens with pilot lights work especially well.  Cool and bag
 the beef jerky. 

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